I don’t always make pumpkin pie, but with its emphasize on pumpkin framed by spices like ginger and nutmeg, this is the pumpkin pie I make when I do…you know, make pumpkin pie.
FOR THE CRUST
- 6 ounces gingersnap cookies
- 1 tablespoon dark brown sugar
- 1 teaspoon ground ginger
- 1 ounce unsalted butter (melted)
FOR THE FILLING
- 16 ounces Pumpkin Puree
- 1 cup half-and-half
- 1/2 teaspoon nutmeg (freshly grated)
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 large egg yolk
FOR THE BRÛLÉE FOR MINI-PIES
- 5 teaspoons light brown sugar
- Heat the oven to 350°F.
MAKE THE CRUST
- Combine the gingersnaps, brown sugar, and ginger in a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
- Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake for 10 to 12 minutes, until lightly browned. Cool the crust at least 10 minutes before filling. For mini-pies: Evenly divide the crust mixture among 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes.
MAKE THE FILLING
- Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove from the heat and cool for 10 minutes.
- Whisk the brown sugar, eggs, and egg yolk in a large bowl until smooth. Add the pumpkin mixture and whisk until thoroughly combined. Pour the filling into the warm pie crust and bake on the same half sheet pan for 45 to 50 minutes, until the center jiggles slightly but the sides of the filling are set. Cool on a cooling rack for at least 2 hours before slicing. The pie can be made and refrigerated up to 2 days in advance and is best the day after it is made.
- Divide the filling evenly among the pans; bake on the same half sheet pan for 25 minutes, or until the center juggles slightly but the sides of the filling are set. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of the brown sugar on the top of each pie. Melt the sugar using a blowtorch to form a crisp top. Cool for 5 minutes before serving.
Yields: Approximately 1 (9-inch) pie for 5 (5-inch) mini-pies